Recipes Cuisine Asian Korean Kimchi 4.5 (80) 68 Reviews 18 Photos Kimchi is a popular Korean fermented cabbage dish that's spicy and slightly sweet. I spent a year in South Korea and fell in love with kimchi! My friend Myong was kind enough to share her recipe and technique with me. Use this kimchi in stir fries or your favorite Korean dishes. Submitted by GochisosamaDeshita Updated on October 23, 2023 Save Rate Print Share Add Photo 18 18 18 18 Prep Time: 1 hr Additional Time: 4 days 6 hrs Total Time: 4 days 7 hrs Servings: 56 Yield: 14 cups Jump to Nutrition Facts Jump to recipe Why buy store-bought kimchi when you can make your own at home? This top-rated kimchi recipe is full of bold flavor. What Is Kimchi? Kimchi is a traditional Korean dish made with fermented vegetables. Its ingredients can vary, but napa cabbage and Korean radish are common bases. Kimchi also often includes green onions, ginger, and garlic. What Does Kimchi Taste Like? Kimchi’s flavor and intensity can vary based on the ingredients used, but it should be some combination of sour, salty, and spicy.. Allrecipes Member How to Make Kimchi You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics: What Is Kimchi Made Of? This recipe starts with two heads of napa cabbage. Rubbing the cabbage with coarse sea salt draws out the excess moisture, extends the shelf life, and adds flavor. You’ll also need fish sauce, green onions, white onion, garlic, white sugar, ground ginger, and gochugaru. How to Make Homemade Kimchi Here’s a brief overview of what you can expect when you make this homemade kimchi recipe: Prep and cut the cabbage. Rub with salt and seal in airtight bags, then leave at room temperature for six hours.Rinse with cold water, drain, and squeeze out the excess liquid. Place in a container with a tight fitting lid, then add the remaining ingredients. Seal and let sit in a cool, dry place for four days. What to Do With Kimchi Explore our collection of Recipes to Make with Kimchi for delicious inspiration. Here are a few of the top-rated ideas you’ll find: Kimchi Udon Noodle Stir-Fry Kimchi Fried Rice Kimchi Jun (Kimchi Pancake) and Dipping Sauce Allrecipes Member How Long Does Kimchi Last? Refrigerate the kimchi before serving. Store the kimchi, tightly sealed, in an airtight container in the refrigerator for up to one month. Allrecipes Community Tips and Praise “It is super easy,” raves Michelle Kotzian. “As much as we eat kimchi around here, it is a life saver. I had tried other recipes for kimchi and it never turned out right. If the recipe seems too salty for you, make sure you rinse your cabbage well before adding spices.” “I am making another batch this weekend, since my first batch won't last another day,” according to Warren Westlund. “It goes with almost every savory dish. Do rinse the cabbage very thoroughly after it sits and sweats.” Editorial contributions by Corey Williams Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 56 servings 2 heads napa cabbage 1 ¼ cups coarse sea salt 1 tablespoon fish sauce 5 green onions, chopped ½ small white onion, minced 2 cloves garlic, pressed 2 tablespoons white sugar 1 teaspoon ground ginger 5 tablespoons gochugaru (Korean chili powder) Directions Cut cabbages in half lengthwise and trim the ends. Rinse and cut into pieces about 2 inch square. Place cabbage into large resealable bags; sprinkle salt evenly over leaves to coat. Use your hands to rub salt into cabbage. Seal the bags and leave at room temperature for 6 hours. Rinse cabbage leaves under cold water, at least 2 to 3 times, to remove most of the salt; drain and squeeze out any excess liquid. Place rinsed cabbage in a large container with a tight fitting lid. Stir in fish sauce, green onions, white onion, garlic, sugar, and ginger. Sprinkle Korean chile powder over mixture.; wear plastic gloves to protect your hands and rub chile powder into cabbage leaves until evenly coated. Seal the container and set in a cool dry place. Leave undisturbed for 4 days. Refrigerate before serving, and store in the refrigerator for up to 1 month (if it lasts that long!). Kim Recipe Tip Find kimchi fish sauce and Korean chili powder in Asian markets or online. Editor's Note Nutrition data for this recipe includes the full amount of salt before the cabbage is rinsed. The actual amount of salt consumed will vary. I Made It Print 160 home cooks made it! Nutrition Facts (per serving) 12 Calories 0g Fat 2g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 56 Calories 12 % Daily Value * Total Fat 0g 0% Sodium 1917mg 83% Total Carbohydrate 2g 1% Dietary Fiber 1g 3% Total Sugars 1g Protein 1g 1% Vitamin C 12mg 14% Calcium 37mg 3% Iron 23mg 126% Potassium 135mg 3% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.